The object of present invention is to provide low calorie sweet snacks
without sucrose and process for preparing the same.
Another object of the present invention is to provide the consumer with a
sweet snack which is free of general sugar (sucrose) based snacks which
provide nutrition of honey in extremely tasty and convenient form.
Prior art
Most of the sweet snacks available in the market are sugar (sucrose)
based like hard boiled sugar confectionery, lozenges, chewing gum & bubble
gum and chocolate and like products.
Disadvantages of prior art
While sugar provides energy it has the following disadvantages;
- (i) high Glycemic Index (GI)
- (ii) leads to obesity
- (iii) forms dental caries
Because of the above, consumers who are high GI sensitive and / or
calorie conscious and / or who want to have good dental health cannot enjoy the
traditional sugar based products like toffees, lozenges, chocolates and like
products.

It has, therefore, been a long felt need to develop sweet snacks which is
of lower calorie and not sucrose based, for calorie conscious / high GI sensitive
/ dental caries prone consumers.
Summary of the Invention:
These and other disadvantages of the known art are over come by
providing novel low caloric non sucrose based food product and process for
preparing the same according to the teachings described herein after.
(i) de crystallized honey at a temperature of 70 to 90°C;
(ii) sorbitol heated to 50 to 70°C under vacuum at 550 to 700mm of Hg for 2
to 5 minutes to obtain sorbitol having 75 to 90% solids and mixed with the
product of steps (i) and (ii) for 5 to 15 minutes at 10 RPM to 40 RPM at a
temperature of 55 to 75°C;
(iii) colour is then added (depending upon the variant) to the mass obtained in
step (ii);
(iv) malto dextrin added to and mixed with said homogeneous mass for 5 to
15 minutes;
(v) mixture of acidity regulators such as citric acid, ascorbic acid, tartaric
acid, common salt (depending upon the variant) and thickening agents like
pectin to obtain mass of step (iv) under vacuum;

(vi) and finally, if desired, known flavouring agent:
Further according to present invention there is provided Process for
preparing low calorie sweet snacks without sucrose which comprises:
(i) de crystallizing honey by known methods by maintaining de
crystallization at a temperature of 70 to 90°C and filtering the de crystallized
honey;
(ii) heating sorbitol into a hot water / steam jacketed pan and heating the
same to a temperature of 50 to 70°C and applying vacuum at 550 to 700 mm of
Hg for 2 to 5 minutes to obtain sorbitol having 75 to 90 % solids;
(iii) mixing products of steps (i) and (ii) for 5 to 15 minutes at 10 RPM to 40
RPM at a temperature of 55 to 75 degree centigrade to obtain homogeneous
mass;
(iv) adding colour (depending upon the variant) to the mass obtained in step
(iii);
(v) adding malto dextrin slowly to the obtained homogeneous mass of step
(iii) or (iv) for 5 to 15 minutes to disssolve the malto dextrin in the mass;
(vi) deairing the mass obtained in step (v), by applying vacuum at 600 - 700
mm Hg for 5-15 minutes

(vii) mixing acidity regulators like citric acid and/or ascorbic acid and/or
tartaric acid, common salt (depending upon the variant) and thickening agents
like pectin to obtained mass in a separate blender and adding the obtained
mixture to mass of step (vi) under vacuum and finally, if desired;
(viii) slowly adding the desired known flavoring agent;
We shall now describe the manufacturing process of the product of the
present invention which is given by way of example but does not restrict the
scope of present invention:
1. Liquid honey in cans is placed in a decrystaliser maintained at 70° - 90°C
for liquefying honey crystals, if any, and is filtered through filters of various
mesh sizes to get a clean mass. The same is transferred to a hot water / steam
jacketed mixer with vacuum arrangement.
2. Sorbitol (70% solids) is transferred into a hot water / steam jacketed
vacuum pan (2) and is heated to 50 - 70°C and then vacuum is applied at 550 -
700 mm of Hg for 2 - 5 minutes to concentrate Sorbitol to 80% solids. This
concentrated Sorbitol is transferred to equipment no. 1.
3. The mixture of clarified honey and concentrated Sorbitol is then mixed for 5
- 15 minutes at 10 RPM - 40 RPM at 55 - 75°C for making a homogeneous
mass. In case of the chocolate flavour variant, caramel is added to the mixture.
Malto Dextrin is then added to the homogeneous mass very slowly with the
agitation on, for 5 - 15 minutes for proper dissolution of Malto Dextrin into the

mass. This mass is then deaired by application of vacuum at 600 - 700 mm of
Hg for 5 - 15 minutes.
4 The respective acidity regulators (like Citric acid / Ascorbic acid / Tartaric
acid) and common salt, as per formulation of various flavour variants and
gelling agent (Pectin) are charged into a ribbon blender (3) and mixed for 20
minutes. This mixture is then slowly added to the deaired mass in equipment
no. 1 and then mixed for 3 — 8 minutes at 50 - 65°C under vacuum of 600 - 700
mm of Hg for the mass to get a shining gloss. Then the respective flavour(s) is /
are added to the mass and mixed for 5 - 10 minutes for achieving uniform
dispersion.

For the sake of easy understanding we give below flow diagram of the
above process for preparing low calorie non sucrose based food product

WE CLAIM:
1. Low calorie sweet snacks without sucrose comprising:
( i) honey de crystallized honey at a temperature of 70 to 90°C;
(ii) sorbitol heated to 50 to 70°C under vacuum at 550 to 700mm of Hg for 2
to 5 minutes to obtain sorbitol having 75 to 90% solids and mixed with the
product of step (i) for 5 to 15 minutes at 10 RPM to 40 RPM at a temperature of
55 to 75°C to obtain homogenous mass;
(iii) colour is then added (depending upon the variant) to the mass obtained in
step (ii);
(iv) malto dextrin added to and mixed with said homogeneous mass for 5 to
15 minutes:
(v) mixture of acidity regulators such as citric acid, ascorbic acid, tartaric
acid, common salt (depending upon the variant) and thickening agents like
pectin to obtain mass of step (iv) under vacuum;
2. Low calorie sweet snacks without sucrose as claimed in claim 1,
wherein the product has following specifications:


3. Process for preparing low calorie sweet snacks without sucrose as
claimed in claim 1 and 2 comprises:
(i) de crystallizing honey by known methods by maintaining de
crystallization at a temperature of 70 to 90°C and filtering the de crystallized
honey;
(ii) heating sorbitol into a hot water / steam jacketed pan to a temperature of
50 to 70°C and applying vacuum at 550 to 700 mm of Hg for 2 to 5 minutes to
obtain sorbitol having 75 to 90 % solids;
(iii) mixing products of steps (i) and (ii) for 5 to 15 minutes at 10 RPM to 40
RPM at a temperature of 55 to 75 degree centigrade to obtain homogeneous
mass;
(iv) adding colour (depending upon the variant) to the mass obtained in step
(iii);
(v) adding malto dextrin slowly to the obtained homogeneous mass of step
(iii) or (iv) for 5 to 15 minutes to disssolve the malto dextrin in the mass;
(vi) deairing the mass obtained in step (v), by applying vacuum at 600-700
mm of Hg for 5-15 minutes;
(vii) mixing acidity regulators like citric acid and/or ascorbic acid and/or
tartaric acid common salt (depending upon the variant) and thickening agents

like pectin to obtained mass in a separate blender and adding the obtained
mixture to mass of step (vi) under vacuum and finally, if desired;
(viii) slowly adding the desired known flavoring agent;
4. Process for preparing low calorie sweet snacks without sucrose as
claimed in claim 3, wherein in respect of chocolate flavor variant, caramel are
added to the mixture of clarified and decrystallised honey and concentrated
sorbitol.

The present invention relates to low calorie sweet snacks without
sucrose and process for preparing the same which comprises honey de
crystallized honey at a temperature of 70 to 90°C, sorbitol heated to 50 to 70°C
under vacuum at 550 to 700mm of Hg for 2 to 5 minutes to obtain sorbitol
having 75 to 90% solids and mixed with the product of step (i) for 5 to 15
minutes at 10 RPM to 40 RPM at a temperature of 55 to 75°C to obtain
homogenous mass, colour is then added (depending upon the variant) to the
mass obtained in step (ii), malto dextrin added to said homogeneous mass for 5
to 15 minutes to obtain dissolved mass with malto dextrin, mixture of acidity
regulators such as citric acid, ascorbic acid, tartaric acid, common salt
(depending upon the variant) and thickening agents like pectin to obtain mass
of step (iv) under vacuum: